Director of Restaurant and Hospitality

Mira Vie at Tinton Falls•Tinton Falls, NJ

15h•Onsite

About The Position

Welcome to Distinctive Living, we're seeking a Director of Restaurant and Hospitality (Full-Time) for our Mira Vie Tinton Falls community! Here at Distinctive Living, we want our people to realize their full potential. We're passionate about personal and professional growth and will do everything we can to help you flourish. We deeply care about our team-members and partners and strive to provide a culture where people feel valued and inspired. This position is responsible for managing all food, food related events and customer service for community. The role includes managing personnel files, supervising office related work and staff, maintaining compliance with all regulatory standards and communicating with the management company on all appropriate matters.

Requirements

High School Diploma or equivalent required.
Minimum one year of experience in food services preparation and two years' managing staff required.
Current Serv/Safe Certification is required and/or any local, state required food handling/sanitation licenses.
Experience with Microsoft Word and Excel preferred.
Excellent verbal and written communication skills.
Performs well under pressure, resolves conflicts, and possesses organizational skills.
Must have proven management experience and ability to manage staff.
Minimum of three years' experience in assisted living preferred.
Experience with Microsoft Word and Excel, accounting, timekeeping, and payroll systems preferred.

Nice To Haves

Associate or Bachelor's Degree strongly preferred in Culinary, Restaurant & Hospitality, Social Service, Business, or a field related to the position.

Responsibilities

Responsible for planning, directing, controlling, communicating, and coaching in the dining service department.
Manages and directs the Restaurant and Hospitality Department.
Implements menu program that meets nutritional requirements, including special diets, for residents.
Assesses and responds to resident preferences to achieve high level of resident satisfaction.
Manages resources and budget allotted in making purchasing decisions for Department.
Maintains accurate accounting records for all receipts and expenses of the Department.
Develops purchasing guidelines, implements cost effective food and supply procurement system.
Ensures that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices.
Develop and implement procedures to ensure that food is stored and prepared in accordance with safe food handling and safety standards, including ensuring that food temperatures and time controls are maintained during storage, production, and serving.
Ensures that all equipment used meets all health department standards.
Manages and coaches staff to provide high-quality service to residents and maintain positive resident experiences during mealtimes.
Circulates through the dining room and speaks with residents to ascertain resident preferences and satisfaction with meals and food quality.
Makes recommendations to the Executive Director on hiring, firing, promotion, demotion, and discipline for all staff in the dietary department.
Provides information to the Executive Director regarding individual staff performance for purposes of evaluations.
Helps establish job performance standards to guide performance improvement.
Trains new staff in the Restaurant and Hospitality Services Department regarding policies and procedures, nutritional requirements, resident satisfaction, dietary guidelines, sanitation guidelines, and flow of work.
Conducts periodic continued and additional training regarding dietary and sanitation guidelines with existing staff.
Ensures and helps maintain a clean kitchen.
Develop and assign work schedules for dietary staff.
Lead and conduct regular meetings with all dietary staff regarding meal planning, resident satisfaction, safety standards and guidelines, etc.
Order all food and supplies.
Maintain and monitor food services inventory.
Establishes quality standards for the presentation and service of food by the Restaurant and Hospitality Department.
Establish standards for receiving, storing, and inventorying food and supplies, including to compare the order to what is received and for quality assurance of all incoming product.
Fosters teamwork with co-workers, takes actions which assist others beyond job responsibilities, treats others with respect, works with integrity and ethically, and has a positive impact on co-workers, residents, and visitors.
Performs other duties as assigned or needed.
Responsible for food service department to ensure compliance with regulatory agencies
Hires, provides coaching and conversation on direct reports job performance
Maintains a schedule pattern for at least three weeks at all time posted in the department
Ensures coverage of department and is a working director during staffing needs
Places food orders in compliance with menu needs
Ensures cooks are trained to follow menus, provide a la carte service and assist in large and small functions
Manages restock and availability of items in the Bistro area
Works across disciplines to manage person centered care needs for each resident with focus on their food related preferences
Ensures a supply stock of three days emergency supply of food at all times
Ensures current menus are posted in a conspicuous location
Oversees department budget for food supplies and labor and maintain targets
Fosters teamwork with co-workers, shows initiative in overcoming obstacles, takes actions which assist others beyond job responsibilities, and has a positive impact on co-workers
Protects the confidentiality of residents at all times